Mustard paste whose pungency may be preserved for long storage and process for manufacture thereof

ABSTRACT

A process for manufacture of mustard paste whose pungency may be preserved for a long storage is provided which comprises the steps of making a mixture of white and black mustard powder, other condiments and organic acid into a paste with sorbitol or sweetening agent, adding a small quantity of water to said paste, and adding and dispersing a mixture consisting of the extract of white mustard powder and the distillate of black mustard powder dissolved in fatty oil.

United States Patent [1 91 Yoda [ Dec. 3, 1974 MUSTARD PASTE WHOSE PUNGENCY MAY, BE PRESERVED FOR LONG STORAGE AND PROCESS FOR MANUFACTURE THEREOF Inventor: Hayashi Yoda, Tokyo, Japan S & B Shokuhin Co., Ltd., Tokyo, Japan Filed: Aug. 4, 1972 Appl. Nb; 277,886

Assignee:

U.S. Cl 426/199, 426/201, 426/221, 426/363, 426/372 Int. Cl.....' A231 l/26 Field of Search 426/199, 194, 201, 221,

References Cited UNITED STATES PATENTS 64 10/1913 Russ et a1. 426/372 3,007,799 11/1961 Ferguson 426/205 Primary Examiner-A. Louis Monacell Assistant Examiner -R. A. Yoncoskie Attorney, Agent, or Firm-Scrivener Parker Scrivener & Clarke 5 7] ABSTRACT A process for manufacture of mustard paste whose pungency may be preserved for a long storage is pro- 2 Claims, N0 Drawings 1 MUSTARD PASTE WHOSE PUNGENCY MAYBE PRESERVED FOR LONG STORAGE AND PROCESS FOR MANUFACTURE THEREOF The present invention relates to mustard paste whose pungency and color will be preserved for a considerably long time and a process for manufacture thereof.

Generally mustard powder is made into a paste with water for pungency. However, the mustard paste sometimes changes its color from yellow to brown, has bitterness and loses its pungency. Thecauses .for changing the qualities of mustard are not clear, but it is assumed that the qualities are adversely affected in case of black mustard by evaporation of aryl mustard oil, rapid decomposition of aryl mustard oil by myrosinase or thioglucosidase, decomposition of aryl mustard oil when it contacts with water, air, metals and the like and when it is exposed to light or to a high temperature, decomposition by bacteria and the like. In case of white mustard, the qualities are changed by hydrolysis of parahydroxybenzyl isothiocyanate, and decomposition by myrosinase and at high temperature. The most important factor which causes the change in quality of mustard is considered to be the presence of water. Therefore when mustard powder is made into a paste with water, it is extremely difficult to eliminate the adverse effects of the enzyme, which is activein the presence of water at a suitable temperature, and of the temperature in order to preserve the pungency of mustard and to prevent thechange of color.

The inventorhas made extensive studiesand'experiments based upon the above observed fact and succeeded in generating pungency gradually by means of minimizing the water content and the adverse effects of the enzyme and temperature.

The'primary object of the present invention is thereadded and is. immediately charged into a colloid mill to mustard powder to produce the pungency of mus .tard. This is a passive method for preserving the pungency of the mustard paste. In this conventional method, in order to obtain the sufficient pungency, sufficient water must be added and the contact with the enzyme must be facilitated so that the paste produces bitterness and changes its color to brown. The ability of preserving the pungency of mustard is increased very little.

However, according to the present invention, the pungency may be gradually generated and positively preserved, as shown in the following analysis. And since the contact with water and-the enzyme is made stepwise, bitterness as well as color hardly occurs.

Thus, theproblemsand defects of the prior art mustard and added to the paste to supplement the pungency.

fore to provide a process for manufacture of mustard paste whose pungency may be preserved for a considerably long time, comprising the steps of making a mixture of pulverized black and white mustard seeds into a paste with sorbitol or liquid sweetening agent other Thus, the mustard pungency may be uniformly'maintained for a considerably long time. I

.Qne'exarnple of mustard paste in accordance with the present invention is given below.

7 l Composition Percentage C t I I than water, adding a small quantity of water to said omponen s we'ght Kg 7 v paste, kneading said paste, and adding and dispersing black mustard powder I 378.0 1 17.86 into said paste a mixture consisting of the extract of gg g z f P wd 5838 33 white mustard and distillateof black mustard dissolved d n 120.0 5:67 i fatty i] refined salt 200.0 9.45 According to the pr esentinvention, mustard powder i 68% 3:83 is mixed with salt, suitable powder condiments. citric t rme ic f 9.2 0.43

\TllXtul'C O InOSlnlC aCl acid, glacial acetic acid and the like, and is made into and guanylicacjd [L80 0038 a paste with sorbitol or sweetening agent other than wasodium glutamate 20.0 0.94 ter. Since the water content of sorbital or liquid sweetextract of vwhite mustard l.0 0.047v enmg agent is very small, pungencyhardly gives off in distmate f black mustard 40 .0190 the mustard paste at this step. After the paste has been v T I uniformly kneaded, a very small quantity of water is j '2{as snta'sbaiga by Myst.

water, ash fat protein fiber sugar salt aryl isothio- I cyanale EH I (3) Relation between lapse of time and M n 7 occurrence of bitterness and color change when one I two I three four manuld. month months months months 37C i bitterness room temp. C "r arc color room-temp. 5C

1 41) Quaint; of aryl smne e aeme. The mixture was made into a paste with 800 gr. of milpmgmy let jelly. Thereafter, the paste was added with 380 g. of h h water and charged into a colloid machine. Next a mixw t l5 ture consistin of the extract of white mustard 1 5 tem manufd. month months months months g P and the d1stillate of black mustard 5 g. dissolved in 120 0390 9 0185 0190 0- g. of salad oil was added and dispersed into the paste. 2 3 temp" 8:388 81??? 338 833,8 8:538 The product was packed into a container.

. e EMBODIMENT 3 Next, embodimentsof the present invention are as The f llo ing Substances were mixed 7 follows.

V H mixture of white and black mustard (g.)

- .4 EMBODIMENT 1 531 2 3? $28 The following substances were mixed. 1222?? i 1 sodium glutamate 20 glacial acetic acid 7 citric acid 15 mixture of while and black mustard (g.) 30 mrmenc 9 powder (ratio l 4) 500 :gi of Sodium madame and 9 The mixture was made into apaste with 800 g. of invert sadism uapylaKKy-atiq: 1 1 1) 1 sugar. Thereafter, the paste was added with 380 g. of gli i g g i water and charged into a colloid machine. Next a mixmrmerie o 7 "ture' consisting of the extract of white mustard, 1.5 g., and the distillate of black mustardS g. dissolved at 120 g. of salad'oil was added and dispersed intothepaste. The mixture was made into a paste with 800 g. of sorbi- The product was p e into a containee I d I What is claimed is i c h paste t addedfmh 0 of ,water 40 l. A mustard paste characterized by preservation of and charged, mto a colloid machine. Next a mixture wits pungency comprising a paste containing white and of the extract l t d the black mustard powder, organic acid and other condi- 352:2; g ggg gg gg ggrgg g g ig g ig: ments, 2 member selected from the group consisting of u w acked. into a gg sorbitol and a liquid sweetening agent, and a small p quantity of water, said paste having dispersed therein g v a mixture of an extract of white mustard powder and a EMBOD[MENT 2 dilstillate of I blackmustard powder dissolved into fatty V H p 7 H U 2. A process for the manufacture of a mustard paste The following substances were mixed. characterized by preservation of its pungency comprising the steps of making a mixture of white and black v mustard powder, organic acid and other condiments mm c of white a black mustard (9 into a paste with a member selected from the group in? "'"(iZ1TJi.Z: SBO' consisting of sorbitol and a liquid sweetening agent,

l fwd t d adding a small quantity of water to said paste and mix [6 O tum moclna e an sodium g y m 1 Z I) .kneadmg said paste, and adding and dispersing into sodium glutamate 20* said paste a mixture of an extract of white mustard gf f fgzfi 2 powder and a distillate of black mustard powder dis solved into a fatty oil.

UNITED STATES PATENT OFFICE CERTIFICATE OF CORRECTION PATENT NO. 3,852,488

DATED December 3, 1974 rrrvmrorars) Hayashi Yoda It is certified that error appears in the ab0veidentified patent and that said Letters Patent 9 are hereby corrected as shown below:

Column 1, lines l4, l5 and 16, change "aryl" to -allyl- Signed and Scaled this nine! a O [SEAL] eenth D y f August 1975 Arresr:

RUTH C. MA SON C. MARSHALL DANN 'qnesr'ng f (mnmisximwr uflalenls and Trademark-x 

1. A MUSTARD PASTE CHARACTERIZED BY PRESERVATION OF ITS PUNGENCY, COMPRISING A PASTE CONTAINING WHITE AND BLACK MUSTARD POWDER, ORGANIC ACID AND OTHER CONDIMENTS, A MEMBER SELECTED FROM THE GROUP CONSISTING OF SORBITOL AND A LIQUID SWEETENING AGENT, AND A SMALL QUANTITY OF WATER, SAID PASTE HAVING DISPERSED THEREIN A MIXTURE OF AN EXTRACT OF WHITE MUSTARD POWDER AND A DISTILLATE OF BLACK MUSTARD POWDER DISSOLVED INTO FATTY OIL.
 2. A process for the manufacture of a mustard paste characterized by preservation of its pungency comprising the steps of making a mixture of white and black mustard powder, organic acid and other condiments into a paste with a member selected from the group consisting of sorbitol and a liquid sweetening agent, adding a small quantity of water to said paste and kneading said paste, and adding and dispersing into said paste a mixture of an extract of white mustard powder and a distillate of black mustard powder dissolved into a fatty oil. 